Turkey bones keep on giving

Most of you are busy getting your Thanksgiving menu in order for the big day. For me, Thanksgiving is over. My family celebrated Saturday. Our son, Bubba came home early from Los Angeles because the airfares are much better before the holiday.

It really worked out great. I made all the usual suspects, turkey, dressing, gravy, rice, green beans and macaroni and cheese. A couple of family members brought desserts, and it was wonderful day of giving thanks and celebrating Bubba’s return home.

I must admit I enjoyed this new tradition. First, the pressure was off and, second, when the real Thanksgiving Day arrives, I will be roasting a pork loin. Rounding out the menu will be mashed potatoes with crispy shallots and sautéed snow peas. I’m feeling unconventional this year and I like it!

Even when I discovered the turkey carcass Tuesday morning while cleaning out the refrigerator, I felt I needed to do something else besides making the regular turkey and vegetable soup I always make after each Thanksgiving. This year I made gumbo. No one was more excited than my husband, Ellis. Born in Mississippi and a rice man to boot, it was another reason to celebrate.

Having not made a true version of this iconic dish in quite some time, I had forgotten how long it takes, using the necessary step in making the classic chocolate-colored roux. Believe me, it was surely worth every effort. It takes a good 20 to 30 minutes of constant stirring, but once the color begins to darken, you know the roux is about ready.

Be sure to allow the time it takes to make your homemade stock from the turkey carcass. You’ll need about 2 to 4 hours of back-burner simmering for that. Using the left-over turkey meat and with the addition of andouille sausage, the gumbo was a success.

I believe another tradition has been born.

TURKEY AND SAUSAGE GUMBO

For the stock

1 turkey carcass, most of the meat removed and reserved

2 carrots, peeled and cut into 4-inch pieces

2 celery ribs cut into 4-inch pieces

2 large onions, peeled and quartered

5 quarts water

3 tsp. salt

1 Tbs. black peppercorns

6 small bay leaves or 3 large

In a large heavy stockpot, bring all ingredients to a boil and reduce heat to a simmer, uncovered. Simmer for at least 2 hours and up to 4 hours if possible, skimming the top of fat occasionally. Strain stock and discard the bones and vegetables.

In a Dutch oven or cast iron skillet, combine oil and flour over medium-low heat. Cook, stirring slow and consistently, to make a dark-brown roux (you want it to be the color of chocolate) it will take 20-30 minutes. Once the color has been achieved, add in your onions, celery and Cajun seasoning, cook until vegetables are soft, about 5 minutes stirring often. Add in the andouille sausage and cook another 5 minutes. Add in the 3 quarts of turkey stock and bring the mixture to a boil, stirring often. Reduce the mixture to a simmer, uncovered, stirring often for 45 minutes. Add in the frozen okra and reserved turkey meat and simmer for an additional 30 minutes. Stir in the parsley and green onion before serving, and serve in bowls over hot cooked rice. Garnish with additional parsley, green onions and gumbo file powder if you like.